One Pan Black Chickpeas With Baharat And Orange
  1. Preheat the oven to 160c.

  2. Add everything, except for the tarragon and yoghurt, to a 26cm round saute pan, along with 1 teaspoon of salt and 100ml of the bean stock. Gently mix to combine, cover, and place in the oven for 1 ½ hours, stirring half way through. Remove from the oven and set aside to rest for 10 minutes. Stir in the tarragon just before serving. Serve with a dollop of yoghurt alongside.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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